Quote:
Originally Posted by Undertoad
Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)
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Serious PRO TIP (I learned it this winter at the ski area from the head cook)
2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.
Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)
When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..
If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.
NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.
My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.
I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.
Quick and simple.